Ingredients:

  • 1 pound Elbow Macaroni (or similar short tube)
  • 4 cups Cauliflower Florets (from 1 medium head)
  • 1 cup Chicken or Vegetable Stock (low sodium)
  • 2 tablespoons Unsalted Butter
  • 3 tablespoons All-Purpose Flour
  • 3 cups Low-Fat Milk (1% or 2%)
  • 8 ounces Mature Sharp Cheddar Cheese, freshly grated
  • 1/4 cup Parmesan Cheese, finely grated
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Ground Nutmeg
  • Salt, to taste (Start with 1 teaspoon)
  • Freshly Cracked Black Pepper, to taste
  • 1 cup Panko Breadcrumbs
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/4 teaspoon Pinch of Paprika (Optional)

Instructions:

  1. Prep the Pasta: Cook the macaroni according to package directions, but remove it 2 minutes before it is fully done (al dente minus two). Drain well and toss with a drop of olive oil to prevent sticking. Set aside.
  2. Cook the Cauliflower: Place the cauliflower florets and 1 cup of stock/water in the medium saucepan. Cover and steam/simmer until fork-tender (about 8–10 minutes).
  3. Create the Cream Base: Drain the cauliflower, reserving the cooking liquid. Transfer the cooked cauliflower to a blender (or use an immersion blender) and blend until absolutely smooth and velvety. Add a splash of the reserved liquid if necessary to achieve a texture similar to double cream. Set aside.
  4. Make the Roux: Preheat oven to 375°F (190°C). Melt the butter in the heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the paste smells slightly nutty (a ‘blond roux’).
  5. Add the Milk: Slowly pour in the room-temperature milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
  6. Incorporate the Volume: Whisk the puréed cauliflower thoroughly into the thickened béchamel. Stir in the Dijon mustard, nutmeg, salt, and pepper. Simmer gently for 1 minute.
  7. Melt the Cheese: Remove the pan from the heat. Gradually stir in the grated Cheddar and Parmesan cheese until fully melted and smooth. Do not boil the sauce after adding the cheese, or it may split. Taste and adjust seasoning.
  8. Combine: Pour the cheese sauce over the pre-cooked pasta and stir gently until every piece is evenly coated.
  9. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, olive oil, and optional paprika. Toss until the breadcrumbs are lightly coated.
  10. Bake: Transfer the macaroni mixture to the prepared 9x13 inch baking dish. Sprinkle the Panko topping evenly over the surface.
  11. Finish: Bake for 20 minutes, or until the sauce is visibly bubbly around the edges and the Panko topping is golden brown and crisp.
  12. Rest and Serve: Allow the Mac and Cheese to rest for 5–10 minutes before serving. This helps the sauce set slightly.